WINETECH Technical Yearbook 2019

exception of α-terpinol, were significantly removed. While the inline bentonite treatment of wine is obviously not a substitute for bentonite, it shows promise in industrial scale setups. One study showed that by performing bentonite inline dosing, in conjunction with the simultaneous centrifugal removal of yeast lees following alcoholic fermentation, a reduction in wine loss of up to 82.5% can be achieved. REFERENCES Jaekels, N., Tenzer, S., Meier, M., Will, F., Dietrich, H., Decker, H. & Fronk, P., 2017. Influence of bentonite on fining on protein composition in wine. Food Science and Technology 75, 335-343.

Parish, K.J., Herbst-Johnstone, M., Bouda, F., Klaere, S. & Fedrizzi, B., 2016. Pre- fermentation fining effects on the aroma chemistry of Marlborough Sauvignon blanc press fractions. Food Chemistry 208, 326- 335. Salazar, F.N., Marangon, M., Labbé, M., Lira, E., Rodriguez-Bencomo, J.J. & López, F . , 2017 . Comparative study of sodium bentonite and sodium‑activated bentonite fining during white wine fermentation: Its effect on protein content, protein stability, lees volume and volatile compounds. European Food Research and Technology 243, 2043-2054. Weiss, K. & Bisson, L., 2002. Effect of bentonite treatment of grape juice on yeast fermentation. American Journal of Enology

and Viticulture 53, 28-36. Muhlack, R.A. & Colby, C.B., 2018. Reduced product loss associated with inline bentonite treatment of white wine by simultaneous centrifugation with yeast lees. Food and Bioproducts Processing 108, 51-57. Vel a, E. , Hernández-Orte, P. , Castro, E., Ferreira, V. & Lopez, R., 2017. Effect of bentonite fining on polyfunctional mercaptans and other volatile compounds in Sauvignon blanc wines. American Journal of Enology and Viticulture 68, 30-38. Marangon, M., Pocock, K. F. & Waters, E.J., 2012. The addition of bentonite at different stages of white winemaking and its effect on protein stability. Australian and New Zealand Grapegrower and Winemaker 580, 71-73.

Colangelo, D., Torchio, F., De Faveri, D.M. & Lambri, M., 2018. The use of chitosan as alternative to bentonite for wine fining: Effects on heat-stability, proteins, organic acids, colour and volatile compounds in an aromatic white wine. Food Chemistry 264, 301-309. Bentonite – an overview. https://www. sciencedirect.com/topics/agricultural-and- biological-sciences/bentonite . A brief review of bentonite and wine prote i ns . https : / /psuwi neandg rapes . wordpress.com/2015/02/06/a-brief-review- of-bentonite-and-wine-proteins/ . Potential alternatives for bentonite. https:// www.wineland.co.za/potential-alternatives- for-bentonite/ .

– For more information, contact Bernard Mocke at bmocke@gmail.com.